Ensenada Chili Pot

2 pounds Chuck steak -- cubed

1/4 cup Flour

2 tablespoons Chili powder

2 teaspoons Salt

1/4 teaspoon Pepper

1/4 cup Vegetable shortening

1 large Onion -- chopped

2 pounds Red kidney beans

1 can Tomatoes, (1 lb -- 13 oz)

1 Whole kernel corn -- (16 ounces)

4 ounces Piemento -- sliced

4 ounces Green chili peppers -- chopped

Hot cooked rice Shredded cheddar cheese

1. Trim excess fat from beef; shake beef cubes with flour, chili

powder, saltand pepper in a plastic bag to coat well. 2. Brown, a few at at time, in shorteinge, remove and reserve. STir in onion, saute 5 minutes; or until onion is soft. Spoon off any excess drippings; stir any remaining flour seasoning mixture into pan. 3. Drain liquid from kidney beans and add to pan; stir in tomatoes; bring to boiling; remove from heat. 4. Place beef in slow cooker with tomato mixture; stir in kidney beans adn corn; cover cooker. 5. Cook on low for 8 hours or on high for 4 hours; stir in pimiento and green chili peppers. 6. Spoon chili over rice in soup bowls. Top with shredded cheddar cheese.